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Roasted Fricandeau of Veal
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 persons.
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 21. The excerpt below is the record exactly as published.
ROASTED FRICANDEAU OF VEAL. Quantity for 6 Persons. 3 lbs. frieandeau or cushion of Vs lb. of butter veal % cup of cream 1 small piece of bacon for 1 cup of water larding 1 tbsp. of flour Preparation: The frieandeau, which is a choice piece oi lean meat cut from the thickest part of the leg, is nicely trimmed, pounded and larded with bacon. It requires 1 to li/4 hours to roast it. Prepare it just the same as directed in No. 9. No. 11— STUFFED BREAST OF VEAL. Quantity for 6 Persons. 3 14 lbs. of breast of veal % lb. of butter
Cook this with the app: pantry check, scaling, and the assistant.